Ingredients
Scale
- 300 g/ 10 oz extra firm tofu (preferably pressed)
- 1 yellow onion
- 3 cloves of garlic
- 1 bunch of fresh herbs (I used parsley, wild leek and cilantro)
- 3 tbsp tahini
- 4 tbsp ground almond
- 2 lemons, juice
- 3+3 tbsp cornmeal or breadcrumbs
- 2 tbsp sesame seeds
- 2 cups of watercress
- 1 avocado
- 10 green asparagus
- 1 handful of fresh dill and cilantro
- salt, pepper
Instructions
- Preheat oven to 200°C/400°F.
- Place crumbled tofu, diced onion, garlic, fresh herbs, tahini, ground almond, juice of one lemon, 3 tablespoons of cornmeal, salt and pepper to a food processor and blend until smooth. Adjust consistency with cornmeal or 1-2 tablespoons of water if needed.
- Form mini patties with your hands. Roll them in the mixture of 3 tablespoons of cornmeal and sesame seeds and place on a parchment paper lined sheet. Bake for 25-30 minutes, flipping half way through.
- Meanwhile slice avocado, cut asparagus into smaller pieces and add to a bowl with fresh dill and cilantro, watercress, juice of one lemon and pepper, and toss to combine.
- Serve mini tofu burgers warm or cold with the salad and dips of your choice*. Enjoy!
Notes
*For the dip on the pictures mix together a cup of almond yogurt, a cup of fresh, chopped herbs of your choice, 1-2 cloves of minced garlic, a little lemon juice and zest, salt and pepper.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Vegan